Chicken, Ham and Leek Pie

This is a simple (really, there are massive cheats) pie to make for friends, family or if you are anything like my partner and I for two of us to eat for a couple of days.  If it is for a group then you can decorate the pie as shown in the picture.  Normally I don't bother.  

Ingredients

350g of Cooked Ham (you can buy a cooked ham joint in the supermarket and use the leftovers for toasties, see sometimes I have leftovers!)

500g of chicken thighs (skinned and boned, you can buy them prepared this way or do it yourself which is slightly cheaper)

2 medium leeks

1 small can of condensed chicken soup

1 small can of condensed mushroom soup

1tsp English mustard

50g butter

1 egg beaten

1 pack of ready made puff pastry

Salt and Pepper to taste.

Method

1.  Thinly slice the leeks, and put into a pot with the butter and cook until soft and coated with the lovely butter.

2.  Whilst the leeks are softening chop the chicken into small pieces and fry until just cooked.  Drain the juices.

3.  Chop the ham into cubes and throw in with the chicken to heat through.  

4.  Set the chicken and ham aside and open the cans of condensed soup.  Decant them into a pot and heat slowly.  Add the mustard and stir through.

5. Stir in the leeks, chicken and ham.  Season with salt and pepper and taste.

6.  Put the contents into an oven proof dish or tray and cover with the puff pastry sheet.  Any excess can be used to decorate the pie.  I like making leaves and bows.  

7.  Brush the pie with the beaten egg and sprinkle with salt.  Poke a little hole in the pie and bake at 200°C for 20 minutes or until golden brown and bubbling under the surface.  

8.  Serve with new potatoes and veg.  Or on its own because it is lovely.

I have made this many times and it is my fall back recipe in case of emergency.  It really is a crowd pleaser and can be made with readily available ingredients.  Can also be made and frozen for extra handiness.